1 hour, 5 minutes
- Heat oil in a 5-quart Dutch oven. Working with half at a time, cook chicken over medium-high heat until evenly browned, turning frequently. Remove chicken; drain all but 2 tablespoons of the drippings.
- For the sauce, add bell pepper, onion and half the green onions to drippings in Dutch oven. Cook and stir 5 minutes or until tender. Stir in tomatoes, 1/3 cup water, garlic, red pepper flakes, and salt and pepper to taste.
- Return chicken to Dutch oven; bring to boiling. Reduce heat; simmer, covered, 30 minutes or until an instant-read thermometer inserted into the chicken registers 165Â°F.
- Transfer chicken to a serving platter. Top with sauce, sprinkle with remaining green onions, and serve.
View all nutritional information
Calories 241, Calories Fat 64, Total Fat 7g, Saturated Fat 1g, Cholesterol 90mg, Sodium 243mg, Carbohydrate 7g, Protein 34g
|Calories (fat) extra||26|
|Total Fat (extra)||11|
|Saturated Fat (extra)||7|
|Vitamin A (extra)||7|
|Vitamin C (extra)||45|